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Lemon Meringue Cheesecake with Lemon Curd

A delightful dessert that combines the tangy flavor of lemon, creamy cheesecake, and light meringue, perfect for impressing guests or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 420 kcal

Ingredients
  

Crust

  • 2 cups Graham crackers crumbs
  • 1 stick Butter, melted
  • 1 tablespoon Granulated sugar

Cheesecake Filling

  • 19.4 oz Cream cheese Room temperature
  • 1 cup Granulated sugar
  • 3 teaspoons Lemon zest
  • 1 teaspoon Vanilla extract
  • 35.3 oz Sour cream
  • 3 Eggs
  • 1/4 cup Lemon juice
  • 2 tablespoons Cornstarch

Lemon Curd

  • 1/3 cup Lemon juice
  • 1 tablespoon Lemon zest
  • 2/3 cup Granulated sugar
  • 80 g Butter, unsalted
  • 1/4 teaspoon Kosher salt

Meringue

  • 3/4 cup Granulated sugar
  • 1/2 teaspoon Cream of tartar

Instructions
 

Preparation

  • Prepare a 9-inch springform pan with parchment paper and preheat the oven to 350°F (180°C).
  • Pulse graham crackers in a food processor until fine crumbs form. Mix crumbs with melted butter and granulated sugar in a bowl until they are well coated.
  • Transfer the mixture to the pan and press evenly to form a crust. Bake for 7-8 minutes until golden, then let it cool.

Baking the Cheesecake

  • Lower the oven temperature to 280°F (140°C). In a mixing bowl, blend room temperature cream cheese, sugar, lemon zest, and vanilla until creamy.
  • Add sour cream and lemon juice, mixing until well combined.
  • Incorporate the beaten eggs and sifted cornstarch until smooth.
  • Pour the mixture over the cooled crust and tap lightly to release air bubbles.
  • Bake for about an hour until the edges are set but the middle remains jiggly. Cool in the oven with the door ajar for 1-2 hours, then refrigerate for at least 5 hours.

Making the Lemon Curd

  • Combine the specified ingredients and follow your favorite lemon curd recipe. Once ready, top the cheesecake with the lemon curd.

Making the Meringue

  • Whisk egg whites and cream of tartar over simmering water until the sugar dissolves.
  • Beat until stiff peaks form.
  • Spread the meringue over the lemon curd topping, creating swirls. Use a blowtorch to caramelize the meringue.

Notes

Use room temperature ingredients for the best texture. Let the cheesecake cool slowly in the oven to prevent cracking. Whisk meringue until stiff peaks form for best results. You can store any leftover cheesecake in the refrigerator for up to 3 days, covered with plastic wrap.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 42gProtein: 7gFat: 26gSaturated Fat: 16gSodium: 240mgFiber: 1gSugar: 28g
Keyword Dessert Recipe, Lemon Cheesecake, Lemon Curd, Meringue, Special Occasion Dessert
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